Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

AMPA403 Mapping and Delivery Guide
Apply meat science

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency AMPA403 - Apply meat science
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to apply meat science to the eating quality of meat and to interpret scientific data to predict probable impacts on meat eating quality.It is a Meat Standards Australia (MSA) requirement that enterprises with a licence Level 1(b) have a MSA Coordinator who has completed this unit or a MSA approved equivalent unit.The skills and knowledge gained from this unit will enable an individual to interpret meat processing data and to recommend improvements to control and enhance the eating quality of meat products.This unit is suitable for people working in the red meat industry in a Quality Assurance (QA) or management role.MSA requirements include adherence to the MSA Standards Manual for Grading, MSA Standards Manual for Saleyard Consignment and MSA Standards Manual for Trade Mark Usage.This unit must be delivered in the context of Australian meat processing standards and regulations.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Competency must be demonstrated over time and under typical operating and production conditions for the enterprise.

Competency must be assessed in the workplace or under simulated conditions. Assessment is to occur under standard and authorised work practices, safety requirements and regulatory requirements.

A minimum of three different forms of assessment must be used.

Assessors must satisfy current standards for RTOs.
Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Apply knowledge of muscle structure and biochemistry to meat quality and the factors that affect it
  • Explain biological mechanisms (both pre and post slaughter) that affect meat quality in beef
  • Identify the pattern of tissue development in the body and the pattern of deposition within the muscle and fat deposits, including the extent to which the composition of fat deposits can be manipulated by production factors
  • Identify structure of skeletal muscles in terms of the myofibre and connective tissue components and the effect these structures have on eating quality
  • Identify biochemical events that occur in muscle early post-mortem and their significance in subsequent meat quality
       
Element: Identify production and pre-slaughter factors that affect meat quality
  • Identify impacts of production factors on meat quality
  • Explain pre-slaughter factors
       
Element: Identify processing factors that impact eating quality
  • Explain pH/temperature window and how it impacts palatability
  • Describe role of electrical stimulation in controlling the rate of glycolysis in the carcase
  • Explain impact of stretching muscles pre-rigor on palatability
  • Describe process of ageing, its impact on tenderness and methods for extending the storage life of fresh meat including the application of packaging technologies
  • Describe impact of cooking on palatability of meat
       
Element: Describe quality attributes of meat
  • Identify factors that control changes in colour of fresh meat
  • Describe development of marbling fat and its impact on palatability
  • Explain impact of drip on both the appearance and palatability of meat
       
Element: Identify and evaluate the MSA cuts based grading scheme
  • Explain Palatability Analysis Critical Control Points (PACCP) approach to meat grading
  • Describe principles behind the development of the MSA carcase pathways system, including tasting protocols
  • Establish impact of various production, processing and value-adding inputs on the palatability of beef using the MSA model
  • Evaluate potential benefits of a cuts-based grading system to various industry sectors
  • Analyse alternative grading schemes and their various attributes
       
Element: Interpret and analyse data to predict probable impacts on meat eating quality
  • Predict probable impacts of production and processing on meat quality
  • Identify potential solutions for eating quality problems
       
Element: Apply knowledge of muscle structure and biochemistry to meat quality and the factors that affect it
  • Explain biological mechanisms (both pre and post slaughter) that affect meat quality in beef
  • Identify the pattern of tissue development in the body and the pattern of deposition within the muscle and fat deposits, including the extent to which the composition of fat deposits can be manipulated by production factors
  • Identify structure of skeletal muscles in terms of the myofibre and connective tissue components and the effect these structures have on eating quality
  • Identify biochemical events that occur in muscle early post-mortem and their significance in subsequent meat quality
       
Element: Identify production and pre-slaughter factors that affect meat quality
  • Identify impacts of production factors on meat quality
  • Explain pre-slaughter factors
       
Element: Identify processing factors that impact eating quality
  • Explain pH/temperature window and how it impacts palatability
  • Describe role of electrical stimulation in controlling the rate of glycolysis in the carcase
  • Explain impact of stretching muscles pre-rigor on palatability
  • Describe process of ageing, its impact on tenderness and methods for extending the storage life of fresh meat including the application of packaging technologies
  • Describe impact of cooking on palatability of meat
       
Element: Describe quality attributes of meat
  • Identify factors that control changes in colour of fresh meat
  • Describe development of marbling fat and its impact on palatability
  • Explain impact of drip on both the appearance and palatability of meat
       
Element: Identify and evaluate the MSA cuts based grading scheme
  • Explain Palatability Analysis Critical Control Points (PACCP) approach to meat grading
  • Describe principles behind the development of the MSA carcase pathways system, including tasting protocols
  • Establish impact of various production, processing and value-adding inputs on the palatability of beef using the MSA model
  • Evaluate potential benefits of a cuts-based grading system to various industry sectors
  • Analyse alternative grading schemes and their various attributes
       
Element: Interpret and analyse data to predict probable impacts on meat eating quality
  • Predict probable impacts of production and processing on meat quality
  • Identify potential solutions for eating quality problems
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Apply knowledge of muscle structure and biochemistry to meat quality and the factors that affect it

1.1 Explain biological mechanisms (both pre and post slaughter) that affect meat quality in beef

1.2 Identify the pattern of tissue development in the body and the pattern of deposition within the muscle and fat deposits, including the extent to which the composition of fat deposits can be manipulated by production factors

1.3 Identify structure of skeletal muscles in terms of the myofibre and connective tissue components and the effect these structures have on eating quality

1.4 Identify biochemical events that occur in muscle early post-mortem and their significance in subsequent meat quality

2. Identify production and pre-slaughter factors that affect meat quality

2.1 Identify impacts of production factors on meat quality

2.2 Explain pre-slaughter factors

3. Identify processing factors that impact eating quality

3.1 Explain pH/temperature window and how it impacts palatability

3.2 Describe role of electrical stimulation in controlling the rate of glycolysis in the carcase

3.3 Explain impact of stretching muscles pre-rigor on palatability

3.4 Describe process of ageing, its impact on tenderness and methods for extending the storage life of fresh meat including the application of packaging technologies

3.5 Describe impact of cooking on palatability of meat

4. Describe quality attributes of meat

4.1 Identify factors that control changes in colour of fresh meat

4.2 Describe development of marbling fat and its impact on palatability

4.3 Explain impact of drip on both the appearance and palatability of meat

5. Identify and evaluate the MSA cuts based grading scheme

5.1 Explain Palatability Analysis Critical Control Points (PACCP) approach to meat grading

5.2 Describe principles behind the development of the MSA carcase pathways system, including tasting protocols

5.3 Establish impact of various production, processing and value-adding inputs on the palatability of beef using the MSA model

5.4 Evaluate potential benefits of a cuts-based grading system to various industry sectors

5.5 Analyse alternative grading schemes and their various attributes

6. Interpret and analyse data to predict probable impacts on meat eating quality

6.1 Predict probable impacts of production and processing on meat quality

6.2 Identify potential solutions for eating quality problems

Evidence must demonstrate the candidate's consistency of performance over time.

The candidate must apply meat science.

The candidate must:

explain the processing factors that impact on eating quality, including pH, electrical stimulation, ageing and stretching, to relevant personnel involved in the production process

apply relevant communication skills when explaining scientific principles simply and clearly

collate and analyse eating quality data

maintain currency of knowledge through independent research or professional development

identify and apply relevant workplace health and safety, regulatory and workplace requirements

identify and recommend improvements that could be made to improve meat eating quality to management

The candidate must demonstrate a broad factual, technical and theoretical knowledge of:

consumer taste testing protocols and how they have been used to set grade standards and develop the cuts-based grading system

factors that control changes in colour of fresh meat and other quality factors including drip and marbling which impact on both appearance and palatability

factors that occur between the knocking box and chiller assessment and their impact on meat palatability

visual and palatability attributes of meat quality that are important to customers

physical and chemical changes that occur when meat is cooked

anatomical and biochemical determinants of meat palatability

factors in animal husbandry, transport, lairage, slaughter, carcase storage, packaging, further processing and cooking that will impact on tenderness and palatability

minimum standards of enterprise performance as specified in relevant regulations

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Apply knowledge of muscle structure and biochemistry to meat quality and the factors that affect it

1.1 Explain biological mechanisms (both pre and post slaughter) that affect meat quality in beef

1.2 Identify the pattern of tissue development in the body and the pattern of deposition within the muscle and fat deposits, including the extent to which the composition of fat deposits can be manipulated by production factors

1.3 Identify structure of skeletal muscles in terms of the myofibre and connective tissue components and the effect these structures have on eating quality

1.4 Identify biochemical events that occur in muscle early post-mortem and their significance in subsequent meat quality

2. Identify production and pre-slaughter factors that affect meat quality

2.1 Identify impacts of production factors on meat quality

2.2 Explain pre-slaughter factors

3. Identify processing factors that impact eating quality

3.1 Explain pH/temperature window and how it impacts palatability

3.2 Describe role of electrical stimulation in controlling the rate of glycolysis in the carcase

3.3 Explain impact of stretching muscles pre-rigor on palatability

3.4 Describe process of ageing, its impact on tenderness and methods for extending the storage life of fresh meat including the application of packaging technologies

3.5 Describe impact of cooking on palatability of meat

4. Describe quality attributes of meat

4.1 Identify factors that control changes in colour of fresh meat

4.2 Describe development of marbling fat and its impact on palatability

4.3 Explain impact of drip on both the appearance and palatability of meat

5. Identify and evaluate the MSA cuts based grading scheme

5.1 Explain Palatability Analysis Critical Control Points (PACCP) approach to meat grading

5.2 Describe principles behind the development of the MSA carcase pathways system, including tasting protocols

5.3 Establish impact of various production, processing and value-adding inputs on the palatability of beef using the MSA model

5.4 Evaluate potential benefits of a cuts-based grading system to various industry sectors

5.5 Analyse alternative grading schemes and their various attributes

6. Interpret and analyse data to predict probable impacts on meat eating quality

6.1 Predict probable impacts of production and processing on meat quality

6.2 Identify potential solutions for eating quality problems

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Explain biological mechanisms (both pre and post slaughter) that affect meat quality in beef 
Identify the pattern of tissue development in the body and the pattern of deposition within the muscle and fat deposits, including the extent to which the composition of fat deposits can be manipulated by production factors 
Identify structure of skeletal muscles in terms of the myofibre and connective tissue components and the effect these structures have on eating quality 
Identify biochemical events that occur in muscle early post-mortem and their significance in subsequent meat quality 
Identify impacts of production factors on meat quality 
Explain pre-slaughter factors 
Explain pH/temperature window and how it impacts palatability 
Describe role of electrical stimulation in controlling the rate of glycolysis in the carcase 
Explain impact of stretching muscles pre-rigor on palatability 
Describe process of ageing, its impact on tenderness and methods for extending the storage life of fresh meat including the application of packaging technologies 
Describe impact of cooking on palatability of meat 
Identify factors that control changes in colour of fresh meat 
Describe development of marbling fat and its impact on palatability 
Explain impact of drip on both the appearance and palatability of meat 
Explain Palatability Analysis Critical Control Points (PACCP) approach to meat grading 
Describe principles behind the development of the MSA carcase pathways system, including tasting protocols 
Establish impact of various production, processing and value-adding inputs on the palatability of beef using the MSA model 
Evaluate potential benefits of a cuts-based grading system to various industry sectors 
Analyse alternative grading schemes and their various attributes 
Predict probable impacts of production and processing on meat quality 
Identify potential solutions for eating quality problems 
Explain biological mechanisms (both pre and post slaughter) that affect meat quality in beef 
Identify the pattern of tissue development in the body and the pattern of deposition within the muscle and fat deposits, including the extent to which the composition of fat deposits can be manipulated by production factors 
Identify structure of skeletal muscles in terms of the myofibre and connective tissue components and the effect these structures have on eating quality 
Identify biochemical events that occur in muscle early post-mortem and their significance in subsequent meat quality 
Identify impacts of production factors on meat quality 
Explain pre-slaughter factors 
Explain pH/temperature window and how it impacts palatability 
Describe role of electrical stimulation in controlling the rate of glycolysis in the carcase 
Explain impact of stretching muscles pre-rigor on palatability 
Describe process of ageing, its impact on tenderness and methods for extending the storage life of fresh meat including the application of packaging technologies 
Describe impact of cooking on palatability of meat 
Identify factors that control changes in colour of fresh meat 
Describe development of marbling fat and its impact on palatability 
Explain impact of drip on both the appearance and palatability of meat 
Explain Palatability Analysis Critical Control Points (PACCP) approach to meat grading 
Describe principles behind the development of the MSA carcase pathways system, including tasting protocols 
Establish impact of various production, processing and value-adding inputs on the palatability of beef using the MSA model 
Evaluate potential benefits of a cuts-based grading system to various industry sectors 
Analyse alternative grading schemes and their various attributes 
Predict probable impacts of production and processing on meat quality 
Identify potential solutions for eating quality problems 

Forms

Assessment Cover Sheet

AMPA403 - Apply meat science
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Assessment Record Sheet

AMPA403 - Apply meat science

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